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Wednesday, August 22, 2012

Homemade Crock Pot Chicken Pot Pie!

I am a sucker for a good pot pie. I don't have the patience to make the actual pie crust, though... so I cheated. I used a reduced fat buttermilk biscuit and cut it in half. I am super impressed with myself! I decided to just wing it and make up the recipe as I went. I'm so glad it came together well. I can't wait for my hubby to try it when he gets home.

Thaw the chicken almost completely, then cut into 2" cubes. (TIP: I find it's easier to cut chicken when it's still partially frozen). Place the chicken on the bottom of the crock pot. Layer the vegetables over top of the chicken. Spread the cream of chicken soup over the vegetables. Lastly, pour the gravy mix over everything. Mix well. Make sure the chicken is covered by the vegetables and soup. Cook on high for 4 hours. After 4 hours, shred the chicken and return it to the crock pot. There will be plenty of liquid from the frozen vegetables and chicken to make the gravy. The mixture should not be runny, it should remain thick. Cook on high for an additional hour. In the last 20 minutes, pre-heat the oven to the temperature recommended on the biscuit mix. Bake the biscuits according to the directions. Remove to let cool. Cut the biscuit in half and assemble the chicken mixture on the bottom half of the biscuit, then place the top half of the biscuit on the chicken. Enjoy!

Here is everything in the crock pot before cooking:

Here is the shredded chicken when added back to the crock pot:

Here is everything being assembled:

And the finished product is the first picture before the recipe begins :) There is plenty left for the week, which is exactly what I was aiming for!